Macaroni and Cheese

Recipe from Ina Garten (Barefoot Contessa)

Ingredients:

• kosher salt (to taste)
• vegetable oil (if desired)
• 1 pound elbow macaroni
• 1 quart milk
• 8 tablespoons unsalted butter (divided)
• 1/2 cup all purpose flour
• 12 ounces greyere cheese (grated 4 cups)
• 8 ounces extra sharp cheddar cheese (grated 2 cups)
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon dry mustard
• 1 1/2 cups bread crumbs

Directions:

1. Preheat oven to 375 degrees.
   
2. Drizzle oil (optional) into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6-8 minutes. Drain well.
   
3. Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4 qt.) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minutes or two more, until thickened and smooth. Take put off the heat, add the Gruyere, cheddar, 1 tablespoons salt, pepper, and dry mustard. Add the cooked macaroni and stir well. Pour into a 3 quart baking dish.
   
4. Melt the remaining 2 tablespoons of butter, combine butter with bread crumbs, and sprinkle on top. Bake 30-35 minutes, or until the sauce is bubbly and macaroni is browned on the top.